Blackened King Trumpet Tacos with Stone Fruit Pico and Goat Cheese Crema
By Chef Michael Noll – former C.D.C. at Four by Brother Luck (RIP)
Mushroom Filling
King trumpet mushroom 1 pound
Blackening spice 2tbsp
Olive oil 1tbsp
Salt to taste
Corn tortillas, Street Taco size 8 ea
Stone fruit Pico de Gallo
Black plums diced 3 ea
Nectarines diced 2 ea
Jalapenos seeded 3 ea
Shallots minced 2 ea
Cilantro chopped 3 tbsp
Salt to taste
Lime juiced 1 ea
Goat cheese Crema
Goat cheese 1tsp
Sour cream 3 tbsp
For the Filling….
Chop the king trumpet mushroom into bite size pieces. Toss with oil and blackening spice. Season with salt. Lightly sauté.
In a separate bowl, toss the stone fruit, jalapenos, shallots, cilantro, and lime juice. Season with salt to taste.
Next mix the goat cheese and sour cream together till smooth.
Dip your tortilla into a skillet with warm oil to soften them for about 10 seconds.
Fill each tortilla with the blackened mushroom and Pic de Gallo. Then add the goat cheese crema.